Description
A quick and easy one-pot cheesy taco pasta, perfect for a weeknight family dinner. This recipe combines ground beef, pasta, and taco seasonings for a flavorful and comforting meal that’s ready in 30 minutes.
Ingredients
Scale
- 1 pound ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 packet (1 ounce) taco seasoning
- 1 can (15 ounces) diced tomatoes, undrained
- 1 can (15 ounces) kidney beans, drained and rinsed
- 2 cups chicken broth
- 8 ounces uncooked pasta (such as rotini or elbow macaroni)
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- Optional toppings: sour cream, salsa, chopped cilantro, sliced jalapeños
Instructions
- In a large pot or Dutch oven, brown the ground beef with chopped onion over medium-high heat. Drain off any excess grease.
- Add minced garlic and cook for 1 minute more until fragrant.
- Stir in the taco seasoning, diced tomatoes, kidney beans, chicken broth, and uncooked pasta.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until pasta is cooked through and liquid is mostly absorbed. Stir occasionally to prevent sticking.
- Remove from heat and stir in the shredded cheddar and Monterey Jack cheeses until melted and combined.
- Serve immediately, with optional toppings if desired.
Notes
- For a spicier dish, add a pinch of cayenne pepper or use a spicier taco seasoning.
- You can substitute ground turkey or chicken for ground beef.
- If you don’t have chicken broth, vegetable broth or water can be used.
- Adjust pasta cooking time based on the type of pasta used.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: One-Pot
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 1/6 of recipe)
- Calories: 550
- Sugar: 6g
- Sodium: 1200mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 90mg